1. Prepare the tahini.
  2. Blend the raw tahini, water and salt to form a paste. Reserve.
  3. Seed and remove the inner membranes from the bell pepper and cut into 2 cm x 2 cm (3/4 x 3/4 inch) square pieces, set aside.
  4. Remove the defrosted Redefine Lamb Flank from the package.
  5. Cut the Redefine Lamb Flank into 2 cm x 2 cm x 2 cm (3/4 x3/4 x3/4 inch) cubes.
  6. Build the brochettes by threading the skewers in the following order: Redefine Lamb cube, bell pepper square, mushroom cap, pepper square, scallion green and onion cube. Repeat this order, till the skewers are fully threaded, but ending each finished skewer with a piece of Redefine Lamb Flank.
  7. Brush the skewers with olive oil and grill over medium heat until the Redefine Lamb Flank is nice and brown, and has a measured core temperature of 72°C (161°F).
  8. Remove from the grill and season the brochettes with salt and pepper, to taste.
  9. Serve the brochettes accompanied by a dish of tahini and some toasted pita bread.
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2 bell peppers

1 (280g/10 oz) package of button mushrooms

3-4 scallions, green part only

1 small onion, cubed

1 package of (14 cm/5 ½ inch long) bamboo skewers

olive oil, to taste

salt, to taste

freshly ground black pepper, to taste

100g (3 ½ oz) raw tahini

120g (4 ¼ fl. oz) water

2g (1/2 tsp.) salt